Fiddlehead Pasta Primavera
Ingredients
- 2 cups fiddleheads ⓘ
- 2 eggs ⓘ
- 1/4 cup whipping cream ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/2 cup freshly grated parmesan cheese ⓘ
- 2 tablespoons butter ⓘ
- 1 1/2 cups sliced mushrooms
- 2 cloves garlic, minced ⓘ
- 1/2 cup diced cooked ham
- 1/2 teaspoon dried basil
- 1 cup frozen green pea ⓘ
- 1/2 lb fettuccine, linguine or 1/2 lb thin spaghetti ⓘ
Instructions
- In saucepan of boiling water, cook fiddleheads for 5 to 7 minutes or until just barely tender; refresh under cold running water and drain well; set aside.
- In small bowl, beat eggs until smooth; stir in cream, salt, pepper and 2 Tbsp.
- of the Parmesan cheese; set aside.
- In large skillet, melt butter over low heat.
- Cook mushrooms, garlic, ham and basil for 5 minutes or until mushrooms are tender, stirring occasionally.
- Add fiddleheads and peas; simmer for 3 minutes.
- Meanwhile, in large pot of boiling salted water, cook pasta until al dente.
- Drain well; add to fiddlehead mixture.
- Remove from heat.
- Pour egg mixture over top; toss.
- Sprinkle with remaining Parmesan and large grinding of pepper.
- Serve immediately, passing extra cheese.
- Makes 4 servings.
- Canadian Living.
Nutrition & Diet Analysis (per serving)
678
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).